Assessment of Textural Properties of Puffed Corn Cakes during Storage at Different Relative Humidity
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DOI: 10.3390/foods11182882
Abstract: Moisture adsorption is considered a critical factor during production and shelf-life of puffed corn cakes (PCC). This study aims to develop and validate an instrumental method and a mathematical model for the characterization of the… read more here.
Keywords: textural properties; corn cakes; moisture adsorption; puffed corn ... See more keywords